Scotch Bonnet Pepper Hot Sauce
This Scotch bonnet pepper hot sauce will blow your mind—and your taste buds! With roasted garlic and carrots, it packs in so much flavour.
Ingredients
- 7 garlic cloves with the skins still on
- 1 cup chopped carrots
- 11 scotch bonnet peppers or habanero peppers stems removed and sliced in half
- 1 large onion chopped
- 1.5 tablespoons cane sugar or brown sugar, organic white sugar or coconut sugar
- 1.5 tablespoons sea salt
- 1 cup white vinegar
- 1 cups water
- 1 large lime juiced
Instructions
- In a skillet (I use a cast iron skillet) add the garlic, with the skins still on, and allow to blacken on both sides (flipping in between) until roasted, about 10 minutes.
- Once blackened, remove from skillet and peel the skins off the cloves. Add the (now peeled) cloves back to skillet and add all the other ingredients except the lime.
- Stir together. Bring to a boil and reduce to a simmer for 25 minutes, stir infrequently.
- Remove from heat and pour into your blender. Squeeze in the lime juice. Blend together in a high powered blender for 3 minutes, or in a regular blender until very, very smooth. If you'd like your sauce thinner, feel free to add more lime juice to thin out and blend again. I liked mine spoonable and not thin.
- Pour into a clean, sterilized jar and screw tight. You can use it immediately, but after 2 days the flavours meld together wonderfully. Add to anything and enjoy!!
Video
Notes
- Recipe adapted (portions) from Happyolks Carrot Habanero Hot Sauce (website no longer exists)
- To store: Store Scotch bonnet pepper hot sauce in the refrigerator for up to 2 weeks. Give it a shake or stir before using.
- To freeze: Store in a small freezer bag or airtight container for up to 6 months. Thaw in the refrigerator before using.
Nutrition
Calories: 38kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 888mg | Potassium: 193mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2175IU | Vitamin C: 63mg | Calcium: 18mg | Iron: 1mg